Egg Roll, Pork Strips, Boneless Ribs And Chicken Wings Recipe

Make the filling

In a medium bowl, combine 1/2 cup ground pork, 1/2 cup shredded cabbage, 1/4 cup grated carrot, 1 tbsp sliced green onion, 1 tbsp soy sauce, 1/2 tsp sesame oil, 1/2 tsp minced garlic and 1/8 tsp black pepper. Mix thoroughly so the pork is evenly seasoned.

Heat a nonstick skillet over medium-high heat and add 1 tsp vegetable oil. Add the filling and cook, breaking up the pork, until the pork is cooked through and vegetables soften, about 4–5 minutes. Drain any excess liquid if needed. If mixture seems loose, stir in 1 tsp cornstarch slurry and cook 30 seconds to thicken. Remove from heat and let cool slightly.

Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon half the cooled filling (about 1/2 cup total divided between 2 wrappers) in a line across the lower third of the wrapper. Fold the bottom corner up over the filling, fold both side corners toward the center, then roll tightly. Brush the top corner with a little cornstarch slurry to seal. Repeat with second wrapper.

In a heavy skillet or a small pot, heat about 1 cup vegetable oil to 350°F (175°C) or until a small piece of wrapper sizzles immediately. Fry egg rolls seam-side down for 2–3 minutes per side, turning gently, until evenly golden brown and crisp (about 5–6 minutes total). Transfer to a wire rack or paper towel-lined plate to drain.

Toss 6 oz (0.375 lb) pork strips with 1 tbsp soy sauce, 1 tsp brown sugar, 1 tsp rice wine, 1 tsp cornstarch, 1/4 tsp minced garlic and 1/8 tsp black pepper. Let marinate 10 minutes while preparing other components.

Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add marinated pork strips in a single layer and sear without moving for 1–2 minutes to get color, then stir-fry another 1–2 minutes until cooked through (internal temp about 145°F/63°C) and sauce is slightly glossy. Remove from pan and keep warm.

In a bowl combine 2 tbsp hoisin sauce, 1 tbsp soy sauce, 1 tsp honey, 1/2 tsp minced garlic and 1/4 tsp grated ginger. Toss 6 oz (0.375 lb) boneless ribs pieces in the sauce to coat well and let sit 5–10 minutes.

Heat 1 tbsp vegetable oil in a skillet or wok over medium-high heat. Add the sauced rib pieces and cook, stirring, until the exterior is caramelized and sauce is thick and sticky, about 4–6 minutes. If sauce reduces too fast and burns, lower heat and add 1–2 tsp water. Sprinkle with 1/2 tsp sesame seeds if using. Transfer to a plate and keep warm.

Pat 4 chicken wings dry with paper towels. Toss wings with 1 tsp soy sauce, 1/2 tsp rice vinegar, 1/4 tsp garlic powder, 1/8 tsp five-spice powder and 1 tsp cornstarch to coat evenly. Let sit 5 minutes.

Heat 2 tbsp vegetable oil in a skillet over medium-high heat. Add wings and cook, turning occasionally, until the skin is crisp and the meat is cooked through, 10–12 minutes total (reduce heat to medium if they brown too quickly). An instant-read thermometer should read 165°F (74°C) at the thickest part. Remove and rest 2 minutes.

Arrange the two egg rolls (halved if desired), the pork strips, boneless ribs and chicken wings on a plate beside 1 cup steamed rice. Spoon any resting pan juices over the pork/ribs for extra flavor.

Serve with 2 tbsp plum or sweet & sour sauce, garnish with chopped cilantro or sliced green onion and optional lime wedges. Enjoy hot.